Go Back
–+ servings
Potato soup is served in a white bowl with a spoon, ready to eat.

Potato & Sausage Soup

The Dashley's Kitchen
Tender bites of potato, flavorful corn and savory bits of sausage wrapped in a velvety broth make Old Fashion Potato Soup an oh-so-comforting family favorite meal.
4.58 from 47 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup and Stew
Cuisine Italian
Servings 8
Calories 559 kcal

Ingredients
  

  • 1 tablespoon oil
  • 1 pound sausage
  • 1 onion diced
  • 2 teaspoons minced garlic
  • ¾ cup celery diced
  • ⅓ cup butter salted
  • 3 tablespoons flour
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 8 cups chicken broth low sodium
  • 6 medium sized potatoes
  • 1 cup milk
  • ½ cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 1 can corn drained

Instructions
 

  • Add oil and sausage to a large pot. Cook till brown. Drain off any excess fat and put sausage to the side.
    1 tablespoon oil, 1 pound sausage
  • In the same pot add butter scrapping up any browned bits of leftover sausage. Add onion, garlic and celery. Cook on medium heat until veggies are tender and onion is translucent.
    1 onion, 2 teaspoons minced garlic, ⅓ cup butter, ¾ cup celery
  • Remove the pot from heat. Add flour, salt and pepper to the veggies. Stir till the flour is absorbed.
    3 tablespoons flour, 2 teaspoons pepper, 1 teaspoon salt
  • Put the pot back on heated stove. Add broth and potatoes to pot. Bring pot to a gentle boil on medium-high heat for 13 to 15 minutes until potatoes are tender.
    8 cups chicken broth, 6 medium sized potatoes
  • Add milk, sour cream, cheese, cooked sausage and corn to the pot. Stir soup until cheese is melted.
    1 cup milk, ½ cup sour cream, 1 cup sharp cheddar cheese, 1 can corn
  • Add additional salt and pepper to taste. Garnish with fresh parsley and enjoy!

Notes

Adapted for an Instant Pot/Pressure Cooker

Using sauté setting on the Instant Pot cook your sausage. Remove the sausage draining off any excess grease and set aside in a small bowl. Without cleaning the pressure cooker add butter. Once melted add onion, celery and garlic, stirring occasionally for 2-3 minutes or until tender and onion is translucent. Turn off sauté mode and add flour to the Instant Pot stirring till veggies are coated and flour absorbed.
Add washed and diced potatoes, corn, sausage, salt and pepper to the veggies. Pour in the chicken stock and seal the lid. Cook on manual for 10 minutes. When timer goes off let the pressure release naturally. Once the pin drops lift the lid and add milk, sour cream and cheese to the soup, stirring till just melted. Garnish with parsley and enjoy!

Adapted for the Slow Cooker

Cook your sausage till no longer pink. Once fully cooked remove the sausage draining off any excess grease and add to the crockpot. Add washed and diced potatoes, onion, celery and garlic. Pour chicken stock into pot and allow to cook on low for 6 hours. 
30 minutes prior to serving whisk together milk and flour. Stir the milk mixture, sour cream, cheese, corn, salt and pepper into the soup. Allow to cook on low for 30 minutes. Garnish with parsley and enjoy!

Nutrition

Serving: 1gCalories: 559kcalCarbohydrates: 42gProtein: 21gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 80mgSodium: 1065mgFiber: 4gSugar: 7g
Keyword comfort food, Fall Recipe, Family Recipe, Old Fashioned Recipes, Potato and Sausage, Potato Soup, Soup
Tried this recipe?Let us know how it was!